Dark chocolate cake covered with strawberry layer

Dark chocolate cake covered with strawberry layer
Dark dark chocolate cake is perfectly paired with sweet strawberry butter and strawberry fruit made with fresh strawberry!

Cake covered with dark chocolate

happy Valentine Day!!!!

Three weeks late. Errr ... .49 early weeks ???

whatever. Whether we are talking about loving yourself or your important partner's love, this should be a daily celebration !!

Daily celebrations clearly require a daily cake.


Cake covered with dark chocolate

Also, you cannot blame the girl for the late cake when the whole process of making the cake involves getting a little bit of PTSD bread.

You see, I did this before (about four years ago) for my sister to graduate from high school. It's a memory soaked in pressure and palpitations of the heart, not only because my sister and mom didn't coexist at the time, so it was necessary for them to be in the same room because they both had a panic attack waiting to happen, but also because the cake was a complete disaster. It started in good faith, but immediately after putting it together, the upper two layers slid off each other and out of the cake stand. Fortunately, the movement was slow enough for me to hold them in a bowl (and the boy could hold them in front of the camera), so we had to eat the mush of candy for dessert that night.

Cake covered with dark chocolate

But to say that memory has been chasing me for the past 1460 days is an understatement.

Partly because the cake was so good that I was angry at myself for not being able to share it with you, but also because I didn't experience so many total cake failures, so this point was really painful for me.

Cake covered with dark chocolate

However, no compassion party is needed, because here we are collecting a whole cake.

It seems the second time is magic when it comes to these things, especially when you have four years to become a better baker. I suspect the initial problem is that I didn't let the cake layers cool enough before frost, so everything melts into a literal pool completely.

Oh, okay.

You live, you learn, and then you eat the cake.

Cake covered with dark chocolate

What a wonderful cake !!

Layers of chocolate are very rich and dark chocolate. I can't skip it, and I probably would never be able to make another chocolate cake again because it won't taste y-chocolate enough compared to this. The strawberry meringue layers are sweet, butter, and filled with fresh fruit flavor.

10/10 would recommend.

Cake covered with dark chocolate

Juuusssttt Leave the cake to cool before freezing. Do not be like me.

Cake covered with dark chocolate


Dark dark chocolate cake is perfectly paired with sweet strawberry butter and strawberry fruit made with fresh strawberry!

Ingredients

For cake

• 1½ cups of black chocolate (Brooklyn Brewery is good!)
• 1½ cup unsalted butter, cut into ½-inch pieces
• 1½ cup of darker Dutch cocoa powder
• 3 cups of all-purpose flour
• 2¾ cup of sugar
• big tablespoon of baking soda
• 1½ teaspoon salt
• 1 cup sour cream full cream
• 3 large eggs, room temperature

For strawberry frosting

• 3 cups fresh strawberries, washed, peeled and rough chopped, divided
• 4 large egg whites
• 1¼ cup of sugar
• 3 pieces of unsalted butter at room temperature
• For starters
• 12 full strawberries, washed and dried

instructions

1. To make a cake, preheat the oven to 350 ° F. Sprinkle three 8-inch bun utensils with a bread spray. Line with burshe and spray again. Sit aside.
2. Place the meat and butter in a large saucepan over medium heat. Remove from heat and add cocoa powder. Whisk until smooth. Let it cool for 5 minutes.
3. Meanwhile, mix flour, sugar, baking soda and salt in a large bowl.
4. In a separate large bowl, whisk sour cream and eggs together.
5. Add the mixture to the egg mixture and whisk the ingredients. Using a spoon, mix the flour mixture with the strong egg mixture until all the ingredients are combined and the mixture is smooth, with the bottom portion of the bowl scraped as necessary to combine all the dry pieces.
6. Divide the mixture evenly between the prepared pans. Bake for 30-32 minutes, or until the toothpick is cleaned. Let it cool completely on a wire rack.
7. For frost
8. To prepare the frost, put half of the sliced ​​strawberries in a food processor bowl or blender, and puree until completely smooth. Sit aside.
9. Mix the egg whites and sugar in the mixer bowl and put them over a boiling water (for example, make a double boiler with it) so that the bottom part of the mixer bowl does not touch the water, just hover over it. Preheat, whisk repeatedly, until the egg mixture reaches 160F. Transfer the mixer bowl back to the mixer mixer and whisk it with a whisk beater at a medium high speed until solid tops form and the mixture is at room temperature, about 8 minutes.
10. Reduce speed to medium and add butter, two tablespoons at a time, just add the following pieces of butter when the previous pieces are completely combined. If the cream looks thin, soup or curd, return the blender speed to medium top and beat for another 3-5 minutes (or longer). Mix the strawberry puree and mix it until it is completely mixed. Scrape off the sides of the bowl and roll the remaining strawberry pieces.
11. To assemble
12. Place one of the cake layers on the cake plate or serving plate. Spread a third of the strawberry frost over it in an equal layer. Put the second cake layer and then a third of the strawberry frost. Repeat again with the remaining cake layer and smooth the sides as desired to give it a "naked cake" look. Place strawberries around the edges of the cake to decorate as desired.